psuedo-cajun cooking

thanks to jess, josh, meg (alphabetical order here) and parkview i was able to treat the professors within the communicative disorders department of uwsp to a ton of jambalaya. if you remember meg, josh, jess (reverse alphabetical order) and parkview gave me a jambalaya kit as a going away gift. today was my first attempt at making jambalaya by myself (josh showed me how but i’ve never done it by myself). i have to say that though it was a little mild for my taste it still went pretty well. i learned a lot and the jambalaya didn’t turn out half bad. one of the first things i learned was to plan for more time. many of the short cuts that were available in baton rouge are not found in wisconsin. i had to produce my own trinity rather than just buying it. i’m also going to have to look around for a better source of pork sausage and chicken thighs. i think i can figure that out.

for anyone who is interested (and for purposes of arching this information) here’s is the recipe that josh hooked me up with:


  • oil
  • sausage (manda or savioe’s mild pork sausage… hot is too hot, garlic is nasty)
  • chicken (boneless skinless thighs work best)
  • vegetables (onion, bell pepper, celery… the pre-cut mix works great)
  • rice (1 pound for every six people… use long grain rice)
  • seasoning (red pepper, black pepper, salt, garlic salt, etc… or Tony’s)
  • kitchen bouquet (to make sure it is the right color)
  • optional: sometimes I throw in a pound of breakfast sausage and a pound of andouille)


  • 2# meat
  • 1# rice
  • 1# vegetables


  • heat oil (just enough to cover the bottom of the pot)
  • brown meat
  • brown sausage first, then take it out
  • brown chicken in the sausage drippings, then take it out
  • sauté vegetables until they are wilted and liquidy
  • add water to sautéed vegetables
  • add seasoning to taste (it needs to be too salty, everything else is up to your preference)
  • add kitchen bouquet to darken
  • add browned meat
  • let it simmer for an hour if possible
  • crank the heat up and bring it to a rolling boil
  • add rice and let it boil for 5 minutes (stir just enough to keep it from sticking)
  • lower heat, put lid on, let it sit for 12 minutes (don’t take the lid off)
  • remove lid, pull rice from the sides and let the water run down the inside of the pot… put lid back on and let it sit for 12 minutes
  • remove lid, turn the jambalaya over and let it steam (lid off) for 5 minutes
  • (the 5, 12, 12, 5 timing is key)

of course, the most important part of making jambalaya is having a good “feel” for things and therefore having josh’s recipe is not the same thing as having josh’s skill.

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